Scottish Stoved Taties

In case you didn't know, potatoes are a staple of many Scottish, Irish and British dishes. Because of their land is so rocky, herbs and potatoes are the most dependable eatables to grow. Potatoes are also cost effective, usually abundant and can be fixed in many delicious ways.

In Scotland, potatoes are usually called "taties," so . . . taties cooked on the stove-top are traditionally called . . . wait for it . . . stoved taties. :-) They can be fixed in a different ways, but the most traditional is the most simple and also the way that anyone of you with a drop of Southern blood have probably made them, yourselves.

You will need:

~10-12 medium-to-large potatoes [my family always called "regular" potatoes "Irish potatoes" :-D]; peeled and sliced thin

• You can also use red potatoes for a bit of variety, best to leave their peels on

~butter (preferred ~ here's my homemade butter recipe) OR Earth Balance non-hydrogenated margarine OR olive oil 
~sea salt and ground pepper to taste
~sour cream (nice and thick)

~herbed butter (recipe coming next time!!!)

~large, deep cast iron skillet OR a heavy saucepan
~1 heaping TB of my Absolute Favorite Herb Mix **Optional**

Directions:

1) pour enough olive oil into your skillet/pan to coat bottom, put sliced potatoes into the skillet/pan and pour just a little more oil over the top
2) if you like (and I do), sprinkle my herb mix over potatoes
3) sprinkle sea salt and ground pepper, to taste, over potatoes
4) give potatoes a good stir and make sure they are well coated with the oil and seasonings
5) Cover and cook over low heat for 30 minutes or until the potatoes are cooked through and soft; stirring once or twice
6) Serve and a generous dollop of herbed butter and thick sour cream
7) Enjoy

Blessings from Ohio . . . Kim<><